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Many a moon ago, when Jorge and I were engaged (6 years ago actually — eek!), we took our first trip together to Puerto Rico. We went with a group of friends and ate our way through the island. We wound up at one of the infamous bakeries — Panadería España Repostería.
It was here that I had my first Mallorca (my favorite Puerto Rican specialty) and tried one of these Almond Cookies. We went back THREE times in our trip just to get Mallorcas and Almond Cookies! I was dying to know how to recreate the almond cookies at home and figured I would just come home and google around till I found the recipe.
Well it’s been 6 years and I still have no idea what the actual name of these cookies are. I searched everything I could think of including the obvious like Puerto Rico Almond Cookie Recipe and Spanish Almond Cookie Recipe. That resulted in thousands of recipes…none of which were the right recipe.
A good friend of mine Christina — who was born and raised in Puerto Rico — translated many a recipe for me…but we still never found the exact cookie we were looking for. I tried and I tried, but it just never worked out.
Last month after a trip to PR, Christina brought me home some of the infamous Almond Cookies. After a serious cookie analysis and a side by side taste test, I finally nailed down a recipe that is incredibly close to those back at Panadería España Repostería. Their cookies are made as big as your face, but otherwise I bet you wouldn’t be able to taste the difference!
Made using Almond Paste, Almond Extract, Almond Meal and Slivered Almonds, these cookies are seriously the Ultimate Almond Cookie! I wish I knew the proper Spanish name for these, but at the bakery all they are called are “Almond Cookies”. With a crispy exterior and soft chewy center, these are the best of both worlds. They keep wonderfully for up to 3 days and are every Almond lover’s dream.
Ultimate Almond Cookies
Ingredients
- 14 oz Almond Paste
- ⅔ cup granulated sugar
- 2 large egg whites
- ⅓ cup almond meal
- 1 teaspoon almond extract
- pinch of salt
- sliced almonds, optional
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Instructions
- Preheat oven to 375°F. Line baking sheet with a silpat or parchment paper.
- In bowl of mixer, combine almond paste and sugar until combined. Mix in egg white, almond meal, almond extract and salt until fully combined.
- Transfer dough to a large piping bag and pipe in 3 inch diameter circles. Cookies will not spread much during baking – so leave only about 1/2 inch between cookies. If adding sliced almonds, sprinkle them onto the tops of the cookies before baking and slightly press them into the dough.
- Bake cookies until just beginning to turn golden, about 15 minutes. Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Store in an airtight container for up to 3 days.
Nutrition
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Mine turned out like Linda’s, also very thin and runny. I used the solo brand paste but I see it was 12.5 oz instead of 14 oz. my other thought was … was I suppose to beat the egg whites separately? That would have made the whole thing stiffer.
Hi Jessica. I made these today and they are delicious! However, they were so runny that they melted into each other. Do you have any idea why this would be and how to correct it?
Hmm. They should defiantly not be runny at all. The only liquid should be coming from the egg whites…and they aren’t that liquid-y. I wonder if it was your almond paste?
I always use solo brand: https://google.com/search?q=almond+paste&client=safari&rls=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjRvPvpy5bKAhUE6x4KHTxxAZEQ_AUICCgC&biw=1216&bih=731#tbm=isch&q=solo+almond+paste
Absolutely delicious! I love almond anything and these cookies are on the top of the list of favorite almond goodies!
I think my Almond paste may have been less moist than yours as the finished dough was so thick and stiff that i couldn’t get it to pipe. So I took the dough out of the piping bag and placed it back in my mixer bowl adding a couple tablespoons of cool water. Tried piping again with good results. I made my cookies 3 inches in diameter but it only made 10 cookies……..they are so good I’m sure they won’t last long. My husband and I ate our first one slightly warm and now he is eyeing more! Also I had Almond flour rather than almond meal which i suppose could have made the first attempt at piping unsuccessful. Thank you for this great cookie recipe and many of your other recipes my family enjoys.
Glad to hear it Pam!! Yes, it defiantly could have been the almond flour vs meal, but glad adding just a little water gave you the right consistency! Thanks for taking the time to leave a review!! 🙂
Hello…on my way to bake these cookies. So the amount ingriedients above makes 16cookies?
OMG! Just made a batch and they came out amazing. My husband and girls love it. I made it with less sugar. Great recipe. My husbad said it reminded him from back home PR almond cookies from Ricomini bakery. Thanks! Enjoy this recipe!
When using the sliced almonds, when should they be added?
Oh geez! Thanks for noticing I left it out! I have added this below section to the recipe:
If adding sliced almonds, sprinkle them onto the tops of the cookies before baking and slightly press them into the dough.
ooh I love almonds!I can’t wait to make these!!
Oh my!!! I adore almonds 🙂 these cookies look wonderful!
These cookies sound like something I might eat up within a day! Or an hour. Seriously YUM!
Mmmm big as your face cookies Mmmmm. I mean… yeah I want those cookies. Thanks for doing all the hard taste testing for us. YUMOH!
As a serious almond lover, these cookies sounds fabulous! And not to mention incredibly easy.
They’re almost ENTIRELY ALMOND PASTE. This is the most perfect cookie recipe I have ever seen or been around. Your photos combined with your description of their texture have put these right at the top of my try list. Thanks for six years of dedication in running down the secret formula!
These are dangerously easy! What a gorgeous cookie, Jessica!
So much almond in one cookie can mean only one thing: best cookies ever! I love the slivered almonds on top, they look fantastic!
All that almond in one place!! I can see why you were obsessed. I’m glad you find a replacement (and shared it with us!)
I LOOOOVE almond!! These look too fabulous!!
Puerto Rico sounded lovely, and these cookies look delicious. It looks like you left off an ingredient right under almond meal…it says 2/3 cup then it’s blank. I’m guessing it’s sugar!
haha! YES! It’s sugar…geez, I must have been out of it when I typed up the recipe! 😉
I LOVE almond cookies!! Saying that these are the ultimate almond cookies makes me want to rush out of the office now and into my kitchen!!
oh yum! I love almonds. This cookie is my perfect afternoon tea snack. thank you for sharing
I have a crazy love for almond cookies!! Pinning these!